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KMID : 1134820130420111783
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 11 p.1783 ~ p.1791
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Effects of High Pressure Treatment on Antioxidant Compounds and Activity of Germinated Rough Rice (Oryza sativa L.)
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Kim Min-Young
Lee Sang-Hoon
Jang Gwi-Yeong
Park Hye-Jin
Li Meishan
Kim Shin-Je
Lee Youn-Ri
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study is investigated to evaluate the enhancement of antioxidant compound and activity of rough rice with different germination periods and high pressure treatment. The subject was germinated at 37°C for 6 days (HP0), and then the germinated rough rice were subjected to 30 MPa for 24 hr (HP24) and 48 hr (HP48), respectively. HP0, HP24 and HP48 samples were prepared and extracted with 80% ethanol. The highest total polyphenol contents (5.15 mg/g) occurred in treating at HP48 after germination for 5 days. The total phenolic acid contents including gallic acid, chlorogenic acid, catechin, ρ-coumaric acid, ferulic acid, salicylic acid, naringin, myricetin, trans-cinnamic acid, naringenin and kaempferol increased from 37.26～204.32 μg/g at HP0 to 77.29～283.05 μg/g at HP48. In antioxidant activity analyses, HP48 extracts showed higher values in ABTS and DPPH radical scavenging activity, reducing power, and Fe2+ iron chelating effect than those of the HP24 and HP0 extracts. These results suggest that the combined treatment of high pressure treatment and germination process efficiently enhanced antioxidant compound and activity of rough rice.
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KEYWORD
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rough rice, germination, high pressure treatment, antioxidant activity
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